rosaline
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Banana Cupcakes with Cream Cheese Frosting
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, room temperature
1 1/4 cup sugar
3 large eggs
1 tsp vanilla extract
2 tbsp milk
1 1/4 cup mashed or pureed banana (3 medium)
Preheat oven to 350F. Line 18 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, adding them one at a time, followed by the vanilla extract and the milk.
Stir half of the flour mixture into the butter mixture, followed by the mashed banana. Stir in remaining flour mixture, mixing until everything is just combined and no streaks of dry ingredients remain.
Divide evenly into prepared muffin cups.
Bake for 18-22 minutes, until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Makes 18.
Vanilla Cream Cheese Frosting
8-oz cream cheese, room temperature
1/2 cup butter, room temperature
2 tsp vanilla extract
1 tbsp milk
2-3 cups confectioners’ sugar
In a large mixing bowl, cream together cream cheese and butter. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches a smooth, spreadable consistency. Add a little extra confectioners’ sugar for a stiffer frosting.
Pipe or spread frosting onto completely cooled cupcakes
Banana Cupcakes with Cream Cheese Frosting
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, room temperature
1 1/4 cup sugar
3 large eggs
1 tsp vanilla extract
2 tbsp milk
1 1/4 cup mashed or pureed banana (3 medium)
Preheat oven to 350F. Line 18 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, adding them one at a time, followed by the vanilla extract and the milk.
Stir half of the flour mixture into the butter mixture, followed by the mashed banana. Stir in remaining flour mixture, mixing until everything is just combined and no streaks of dry ingredients remain.
Divide evenly into prepared muffin cups.
Bake for 18-22 minutes, until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.
Makes 18.
Vanilla Cream Cheese Frosting
8-oz cream cheese, room temperature
1/2 cup butter, room temperature
2 tsp vanilla extract
1 tbsp milk
2-3 cups confectioners’ sugar
In a large mixing bowl, cream together cream cheese and butter. Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches a smooth, spreadable consistency. Add a little extra confectioners’ sugar for a stiffer frosting.
Pipe or spread frosting onto completely cooled cupcakes
